There’s something timeless about a warm, bubbling casserole pulled fresh from the oven. It’s comfort layered with flavor—simple, hearty, and full of love. This Easy Low-Carb Chicken Casserole is one of those recipes that instantly brings to mind cozy kitchens, evenings with family, and the kind of meal that has everyone reaching for seconds.

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This dish holds a special place in my heart because it reminds me of my grandma’s kitchen. While her version wasn’t low-carb, the essence of it—the creamy chicken, the cheesy top, and the golden bake—was a staple at every family get-together. It’s one of those meals that doesn’t need anything fancy, just good ingredients and a little time in the oven to work its magic.

Perfect for chilly nights, meal-prepping Sundays, or just when you’re craving something warm and satisfying without the carbs, this casserole has become a weeknight lifesaver. It’s simple, filling, and loved by even the pickiest eaters—yes, even the ones who usually side-eye anything “low-carb” with suspicion.

Why You’ll Love This Recipe:

It’s low in carbs but high in flavor—comfort food that fits into your healthy eating plan.
One pan, easy prep, and minimal cleanup make it a weeknight hero.
Great for leftovers—if you have any left!
Kid-friendly, freezer-friendly, and perfect for sharing.

INGREDIENTS YOU’LL NEED:

2 cups cooked chicken breast, shredded or cubed
1 cup steamed broccoli florets
1/2 cup chopped red bell pepper
1/4 cup chopped green onions
1 cup shredded cheddar cheese
1/2 cup cream cheese, softened
1/4 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
Salt and pepper, to taste

HOW TO MAKE EASY LOW-CARB CHICKEN CASSEROLE:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Preheat and prep.
Start by preheating your oven to 375°F (190°C). Grease a medium baking dish lightly with a bit of butter or non-stick spray. This ensures your casserole comes out golden and perfect every time.

Step 2: Mix your creamy base.
In a large mixing bowl, stir together the cream cheese, sour cream, mayonnaise, garlic powder, onion powder, paprika, salt, and pepper. This mixture is what brings everything together—think of it as the cozy blanket that wraps around all the other ingredients.

Step 3: Add the chicken and veggies.
To the creamy mixture, fold in the cooked chicken, broccoli, red bell pepper, and green onions. Stir gently so everything is well-coated without mashing the ingredients.

Step 4: Transfer and top with cheese.
Pour the mixture into your prepared baking dish and smooth it out evenly. Sprinkle the shredded cheddar cheese generously over the top—this is where that irresistible cheesy crust will come from.

Step 5: Bake until golden and bubbly.
Bake for about 25–30 minutes, or until the casserole is bubbling at the edges and the cheese on top is golden and slightly crisp.

Step 6: Let it rest.
Give it about 5 minutes to cool slightly before serving. It helps the casserole set a bit and makes it easier to scoop.

HELPFUL TIPS:

Use rotisserie chicken to save time. It’s flavorful and already cooked, making prep a breeze.
If you’re not a fan of broccoli, swap it for cauliflower or zucchini for a different twist.
Add a sprinkle of crushed red pepper flakes for a little kick if you like things spicy.
For an even crispier top, broil the casserole for the last 2 minutes of baking—but keep an eye on it!

DETAILS:

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Main Course
Method: Baking
Cuisine: American
Diet: Low-Carb, Gluten-Free

NOTES:

You can easily double the recipe and use a larger dish if you’re feeding a crowd. It also works well for meal prep—just portion into containers and reheat throughout the week.

NUTRITIONAL INFORMATION: (Per Serving – Approximate)

Calories: 370
Protein: 28g
Fat: 28g
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g

FREQUENTLY ASKED QUESTIONS:

Can I freeze this casserole?
Yes! Let it cool completely, then wrap tightly or store in a freezer-safe container. It can be frozen for up to 2 months. Thaw overnight in the fridge and reheat in the oven until warmed through.

What other veggies can I use?
Cauliflower, spinach, zucchini, or mushrooms all work great. Just avoid anything with too much water content unless pre-cooked, so the casserole doesn’t turn out watery.

Can I make this dairy-free?
You can use dairy-free cream cheese and shredded cheese alternatives, but the taste and texture may vary slightly.

STORAGE INSTRUCTIONS:

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, pop it in the microwave or cover with foil and warm in the oven at 350°F until heated through.

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CONCLUSION

This Easy Low-Carb Chicken Casserole is proof that comfort food doesn’t need to be complicated—or carb-heavy. It’s the kind of dish that brings people to the table and keeps them there, sharing stories between bites. Whether you’re on a low-carb journey or just need something satisfying and stress-free, this recipe is sure to become a regular in your rotation. Try it once, and don’t be surprised if it becomes one of those “I make this every week” meals.